Tonight for dinner I made a Philly cheese steak with Tofurkey cheese steak slices, white mushrooms, onion,
green pepper and veggie cheese. I served Rustin’s Spicy Fries with the sandwich.

Rustin’s Spicy Fries

Russet Potatoes
Extra Virgin Olive Oil
Mixture of whole wheat flour, sea salt, fresh ground pepper, cayenne pepper, cumin, garlic and chipotle chili powder.

Preheat the oven to 450 degrees and spray the baking sheet you’ll be cooking the fries on.

Cut the potatoes in thin strips. Mix the strips with extra virgin olive oil and put them in a cyran wrapped bowl in the microwave for 3 minutes.

Sprinkle some seasoning in the bowl and toss the potatoes so it coats evenly. Lay the fries out on the greased baking sheet and cook for about 30 minutes, flipping them halfway through the cooking time. Make sure you have your oven rack at the bottom of the oven to cook these fries.  This way they’ll cook extra crispy!

Tonight for dinner I made Fusilli Alla Caprese along with a salad. I saw this recipe on Everyday Italian with Giada De Laurentiis.

This dish is super simple, easy to make and incredibly delicious!

Today I made the Chocolate Cake recipe from my Vegan Baking cook book. I doubled the recipe to get a bigger, taller cake and only added about 7 more minutes to the cook time. I threw some chocolate chips in the batter to give it an extra chocolate flavor (but it made it not so vegan anymore!)

The center of my cake fell but the vegan butter cream frosting I made should make up for it!

WARNING: This cake is VERY delicious. I think I’ve put on a pound since I made it.  It will be gifted to the Lab so I don’t keep eating it!!

For dinner tonight I made Chipotle Mashed Potatoes.  I served the potatoes with “chicken” nuggets and corn on the cob.  Dessert tonight will be a pumpkin muffin with a scoop of pumpkin ice cream!

Chipotle Mashed Potatoes

Russet Potatoes
Vegan Butter
Soy Milk
Diced Onion
Extra Virgin Olive Oil
Chipotle Chili Powder
Cumin
Cayenne
Sea Salt and pepper

Wash and cut the potatoes into quarters (depending on the side. you want the potato to cook but not be too mushy from the water).

Boil the potatoes in salted water for about 10 minutes (be sure to put the lid on the pot otherwise they wont cook all the way through).

While the potatoes are cooking, sautee the onion in some Extra Virgin Olive Oil until translucent and then add the spices. How much spice you add is up to you.

After the potatoes have boiled, drain the water, put the potatoes back in the pot, add some vegan butter and soy milk and mash with your hand masher. You can use an electric mixer if you’d like, but I like to still have some chunks in my mashed taters–I keep the skins on as well! Thats where the potatoes hide their nutrients! Add more soy milk and vegan butter to get the consistency you like. After that, add the onion mixture, add some more spices to the potatoes. Season with sea salt and pepper to taste!

The other night I made “meat” sauce with whole wheat noodles. When I make sauce, I start with a garlic and onion sautee and to it I add Dei Fratelli products (usually the tomato puree and some tomato sauce), some dry seasonings, fresh basil, green peppers, mushrooms and MorningStar Italian Sausage Crumbles.

For dessert I cooked “The Best Pumpkin Muffins” from my Vegan with a Vengenance Cook Book.

Tonight for dinner I made Tre Fungo Pasta which is a mushroom and cheese sauce over rigatoni noodles. For our side dish I cooked some fresh green beans and grape tomatoes in the oven.

The sauce started with 1 diced clove of garlic and 2 diced shallots in extra virgin olive oil. To that I added some sliced white mushrooms, shitake, and cremini mushrooms. After the mushrooms cooked through I upped the heat and added 1/2 cup dry white wine. After the wine cooked down I turned the heat down, added 1/2 cup of veggie broth and some marscapone cheese. Salt and pepper to taste and finish it off with some parmesan cheese. Mix sauce with the rigatoni evenly. Once plated add some chopped chives.

The bad news is, my noodles fell apart. I used some I’d never used before trying to avoid using white rigatoni noodles. Doh!

For dessert I made Apple Pie Crumb Cake Muffins from my Vegan With A Vengeance Cookbook.

Delicious!

Tonight for dinner I made mac n cheese but with a few additions. The cheese sauce was made from sauteed onions, ketchup, spicy mustard, horse radish, beer, soy milk, whole wheat flour, and cheddar cheese. To the cheese sauce I added 1 pack of veggie dogs cut into 1 inch slices (browned in a skillet prior) and whole grain noodles that were cooked al dente. Once mixed evenly, I put it in a casserole dish, sprinkled some more cheddar cheese on top and put it under the broiler for about 3 minutes.

Delicious!

Loren and I had such great success with The Master Cleanse that I was in the mood to do another. We opted for a shorter, simpler cleanse and went with the 2 day Ardens Gardens detox. I started it on Monday morning so today was my firsy day of food. I found it to be a lot easier to do a 2 day fast but I will say that I stayed hungry the entire time. I lost 5.2 pounds over the course of the 2 days. I weighed myself first thing in the morning on Days 1,2, and 3.

It’s time for dinner but I’m not hungry yet. I wanted to eat before I pick up Loren from work because he’s on Day 1 of the detox. Dinner tonight is soup in a bread bowl and I’m totally excited about it.